Digital Editions
The Pasta Issue
January 2020
Whether you twirl your spaghetti onto a spoon, slurp your soba as loud as you can or eat your noodles with your hands, chopsticks or a spork — there's something for everyone on the pages that follow.
The Holiday Issue
November 2019
Every Christmas, many of us rush out to shop, sit in traffic, fight for parking spots or seats on the subway, wait in line, swipe our cards and spend hundreds on gifts for those we love. This part of the holiday season can fill many with dread. Though filled with gift guides, this issue is about making you feel better about what you're buying. In the no-waste gift guide, you'll find Toronto businesses repurposing goods destined for the landfill into beautiful and delicious things. If you're looking to support local artisans, our Niagara gift guide offers a bounty of thoughtfully made edible and inedible gifts — unique spirts, the latest cookbooks and eye-catching pottery — for everyone on your list. And we're going all-local Ontario for this year's bar — from spirits and mixers, to garnishes, glassware and accessories.
The Education Issue
September 2019
Whether you’re two or 52, learning with food never ends. It could be counting the number of eggs in a recipe or learning about the inimitable styles of Mexican salsas at a cooking class.
This September, whether you’re getting your kids ready for a new school year or heading off to class yourself, we hope you’ll learn something new on the pages of this issue.
The Water Issue
July 2019
When we talk about water, that which makes up more than 70 per cent of our planet and 60 per cent of the human body, sustainability seems to be a buzz word. It’s the focus of many fish vendors today — and for good reason, when you consider the fragility of our water ecosystems. Imagine getting the story behind every piece of fish you buy, trading in your chicken wings for fish wings or eating locally grown Pacific white shrimp.
So find a spot by the lake, dip your feet in, sit back and enjoy the read — and perhaps you’ll even create your very own water story this summer.
Cover Photo by Tara Walton.
The Spring Issue
May 2019
Ah, spring — the word evokes so many meanings and feelings, colours and scents. As the season that shoulders winter and summer, for many of us, spring marks a sense of renewal and awakening. As the plants start to sprout from our gardens, it's also a chance to start thinking more seriously about mounting evidence that's advocating for a plant-based shift in our diets. That shift guides our central theme to this issue.
Whatever spring may mean to you, we hope you read this issue with an open mind and come to see that it’s easier (and more delicious) than ever, to eat more plants.
The Breakfast Issue
March 2019
This issue is full of stories that make that favourite weekend meal, brunch, even better: recipes from the new Brunch Life cookbook, an Egyptian breakfast, socially conscious jam, award-winning local butter, tea from wild and native plants and a glass of cold milk, which isn’t like any milk you’ve ever had before (think pistachio and rose water.)
The Exotic
January 2019
We're kicking off the new year with an issue as unique as the Ontario-grown bananas gracing its cover. From locally grown ginger and locally raised Wagyu beef to conch and pawpaws, this issue covers exotic and special crops being grown and served in the region.
Cover photo of bananas grown in hoop houses in Huron County, photographed by Britney Townsend.
January 2019 Digital Issue
Sugar & Spice
November 2018
This issue celebrates sugar and spice, and yes, everything nice — saffron grown in the Northumberland Hills, the spice trader and part-time detective in Bellwoods and the holiday sweets that honour family and cultural traditions.
Cover photo of Sud Forno's executive chef Giovanna Alonzi putting the finishing touches on a holiday panettone was photographed by Luke Clarridge.
November 2018 Digital Edition
The Harvest Issue
September 2018
Fall is one of the best times of the year — farmers' tables are overflowing with the abundance of the season, but in many ways, we're also getting ready for next year's harvest. Take garlic, for example. It's harvested in August and planted in October for next year's bounty. As the cover image, photographed by Sarah Wiggins, suggests, this issue celebrates the stinking rose with recipes, farms and featured products made with our favourite bulb.
The Up in Smoke Issue
July 2018
Yes, the cover of our Summer "Up in Smoke" issue, photographed by Tara Walton, is very timely with the new legalization coming into effect. Yes, there are a couple marijuana stories - baking with Amy Anonymous, and an interview with Canopy Growth Corporation about a new crop of educated farmers, in "Majoring in Mary Jane". We also have stories about BBQ from Barque Smokehouse, smoked fish from Hooked, an excerpt and recipes from Rob Firing's new cookbook "Steak Revolution."
The Fermentation Issue
May 2018
A truly Canadian twist on traditional Koji — the May issue, with its cover of barley Koji from Actinolite restaurant, photographed by Sarah Wiggins, focuses on the many inventive fermented foods produced with great care and attention in Toronto. This issue includes cultured condiments at the Drake Commissary and kefir-on-the-go by deKEFIR, to brewing sour beers at local breweries and nuturing a storied sourdough at Forno Cultura.
The Dark Issue
March 2018
Our March issue celebrates all that is dark. From pitch black foods, harvesting grapes under the night sky, to the nocturnal habits of many with hospitality careers and a one-of-a-kind black pasta from Buca Osteria & Enoteca.
Cover photo of frozen grapes being harvested for icewine at Pillitteri Estates Winery in Niagara-on-the-Lake by Aaron Lynett.
March 2018 Digital Edition
